Grilled Chicken Salad With Italian Salsa Verde - cooking recipe

Ingredients

1 small red pepper
1/3 cup vegetable or olive oil
8 oz boneless skinless chicken breasts
2 medium potatoes, thickly sliced crosswise
8 oz pumpkin, peeled, thickly sliced
1 small red onion, cut into thin wedges
1/4 cup finely chopped flat-leaf parsley
2 tsp finely grated lemon peel
2 tbsp lemon juice
2 None anchovy fillets, finely chopped
1 tbsp capers, chopped
1 cup baby arugula leaves

Preparation

Preheat grill to medium-high heat. Brush red pepper with a little of the oil. Grill for 8-10 mins, turning, until skin blisters and blackens. Transfer to a bowl. Cover with plastic wrap and let stand for 5 mins. Peel, then thickly slice.
Meanwhile, brush chicken, potato and pumpkin with a little of the remaining oil. Grill chicken, potatoes and pumpkin for 6-7 mins each side or until cooked through. Transfer to a plate. Cover with foil and let stand for 5 mins. Grill onions tor 4-5 min, turning, until browned and tender. Slice chicken, potatoes and pumpkin.
Toss red pepper, onion, chicken, potatoes and pumpkin in a large bowl. For the salsa verde, mix remaining oil, parsley, lemon peel and juice, anchovy and capers in a small bowl with a whisk. Spoon salad mixture onto plates. Top with arugula. Serve drizzled with salsa verde.